Thanks to a fast air fryer cook and a light panko and Parmesan coating, this Healthy Air Fryer Parmesan Chicken with Broccoli becomes very crunchy! Serve it with tangy yoghurt sauce and charred broccoli for a balanced and nutritious supper that you can make any day of the week.
Easy Level
30 minutes in total
20 minutes of activity
Serving two portions.
Ingredients For Healthy Air Fryer Parmesan Chicken with Broccoli:
- One-third cup panko
- 1/4 cup of finely grate Parmesan cheese
- Four tsp olive oil
- One-half tsp dried oregano
- Freshly ground black pepper and kosher salt
- Two small (approximately 6 ounces each) boneless, skinless chicken breasts
- Add 1/4 teaspoon to 1 1/2 tablespoons of Dijon mustard.
- Two cups of tiny broccoli florets, or roughly five ounces
- 1/4 cup plain yoghurt with less fat
- Finely chopped lemon zest and juice
Instructions For Healthy Air Fryer Parmesan Chicken with Broccoli:
- In a shallow bowl or small baking dish, stir together the panko, Parmesan, 2 teaspoons olive oil, oregano, pinch of salt, and a few grinds of pepper until well blended. After drying the chicken with a few paper towels, season it with a small pinch of salt and pepper. Make sure the chicken is equally coated on both sides by brushing it with 1 1/2 tablespoons of Dijon before pressing it into the panko-Parmesan mixture.
- In a larger bowl, toss the broccoli with the remaining 2 tsp olive oil, a generous pinch of salt, and several grinds of pepper until well coated.
- In a 3.5-quart air fryer, preheat the oven to 375°F. After adding the chicken to the air fryer basket, cook it for about 6 minutes, or until the top begins to crisp and brown. Using tongs, turn the chicken over and place it in the middle of the basket. Next, arrange the broccoli all around the chicken. Continue air-frying until the broccoli is soft and browned, about 8 minutes more, and the chicken is crisp throughout and an instant-read thermometer placed in the centre reads 160 degrees F.
- In the meantime, combine the yogurt, zest and juice of the lemon, 1/4 teaspoon of Dijon, a small pinch of salt, and several grinds of pepper in a small bowl. Serve with the chicken and broccoli so that they may dip in.
Recipe By: Amanda Neal